1 Heat the oil in a large saucepan, add the onion, cumin and chilli falkes and fry for 30 seconds until aromatic. Add the pepper and gently cook for 2 minutes.2 Pour in the tomatoes and stock, bring to the boil, then simmerfor 5 minutes. Stir in the beans and sweetcorn, and simmer for a further 5 minutes. Season to taste. Stir through most of the coriander and serve with a dollop of yogurt, some chopped red onion, avocado and the remaining coriander.